Baked Ricotta Chicken

with herbed marinara

Prep & Cook Time: 35-45 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk

Calories Conscious
Carb Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

In Your Box (serves 2)

  • ¼ oz. Parsley
  • 2 Zucchini
  • 2 Garlic Cloves
  • Info
    ¼ cup Ricotta Cheese
  • Info
    1 oz. Grated Parmesan Cheese
  • 2 Boneless Skinless Chicken Breasts
  • 8 fl. oz. Marinara Sauce
  • 0.17 fl. oz. Truffle Oil
  • ¼ tsp. Red Pepper Flakes

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    499
  • Carbohydrates
    18g
  • Fat
    22g
  • Protein
    55g
  • Sodium
    1541mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Mixing Bowl
  • 1 Medium Oven-Safe Pan

Before You Cook

  • 1

    Prepare the Ingredients

    Trim zucchini ends, halve lengthwise, and cut into ¼" slices. Mince garlic. Stem and mince parsley. Pat chicken breasts dry, and season both sides with ¼ tsp. salt and a pinch of pepper.

  • 2

    Roast the Vegetables

    In a mixing bowl, combine ricotta, half the Parmesan (reserve remaining for vegetables), half the parsley (reserve remaining for garnish), truffle oil, 1 tsp. olive oil, and a pinch of salt and pepper.

  • 3

    Sear the Chicken

    Place a medium oven-safe pan over medium-high heat and add 1 tsp. olive oil. Add chicken to hot pan and Sear until well-browned on both sides, 3-5 minutes per side. Transfer chicken to a plate. Reserve pan; no need to wipe clean.

  • 4

    Make the Sauce

    Return pan used to sear chicken to medium heat. Add remaining garlic and cook until aromatic, 30-60 seconds. Stir in marinara, 2 Tbsp. water, and red pepper flakes (to taste). Bring to a simmer and remove from burner.

  • 5

    Finish the Chicken

    Place zucchini on prepared baking sheet and toss with half the garlic (reserve remaining for sauce), 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Spread into a single layer and top with remaining Parmesan. Roast until tender, 16-18 minutes. Return chicken and any accumulated juices to pan with sauce and flip to cover chicken. Top chicken with ricotta mixture. Place pan in oven and cook until chicken reaches a minimum internal temperature of 165 degrees, 12-15 minutes.

  • 6

    Finish the Dish

    Spoon sauce on a plate. Serve chicken on sauce and vegetables alongside. Garnish with remaining parsley.

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